Valor nutricional e qualidade microbiológicade silagem de girassol inoculada com Lactobacillus buchneri e Bacillussubtilis

Abstract

The objective was to evaluate the nutritional value and microbiological quality of sunflower silage inoculated with Lactobacillus buchneri and Bacilus subtilis bacteria. The experiment was conducted at the Animal Science Department of the Faculty of Agricultural Sciences of the Federal University of Grande Dourados - FCA / UFGD, from May to September 2013. The experimental design was a completely randomized design consisting of three treatments, with 20 Silos by treatment, being: control treatment (CON), without inoculant; LB treatment, addition of Lactobacillus buchneri 2.6 × 10 10 cfu / g; And LBBS treatment, addition of Lactobacillus buchneri 2.6 × 1010 cfu / g + Bacillus subtilis 1 × 109 cfu / g. Before ensiling, samples (1000 grams) were stored at -20 oC for chemical analysis of dry matter (DM), organic matter, crude protein, ethereal extract, neutral and acid detergent fiber, lignin and ash, according to the techniques described By (AOAC 2002). The NDT and energy content of lactation were calculated according to (NRC, 2001). After compaction of the forage, the silos were sealed with adhesive tape, weighed and stored. At 15, 30, 45 and 60 days of fermentation, weighed and sampled from each treatment for analysis, then the last silos were opened at 60 days. The treatments did not affect the pH and ammoniacal nitrogen concentration of sunflower silage. The inoculants decreased the DM content of sunflower silage. The inoculants showed positive effects on the in vitro digestibility of nutrients, in which the digestibilities of DM, OM and NDF increased in comparison to NOC. Although the treatments did not affect the total bacteria and the anaerobic bacteria, the silages treated with LB or LB + BS presented lower concentrations of aerobic bacteria, molds and yeasts and higher amounts of lactic acid bacteria when compared to NOC. The addition of microbial inoculants positively influenced the nutritional value and microbiological quality of sunflower silage.